You know how you come home from a long day and you want a fast weeknight meal? Allow me to introduce you to my mouthwatering Spinach Stuffed Chicken! It’s like a chicken parm but instead of frying, it’s packed with flavor and broiled with spinach and cheese stuffed inside each bite. When I’m feeling fancy I even add some ricotta to my filling – for that little something extra. The tomato sauce is loaded with garlic and basil and this recipe cooks quickly. No need to stand over the stove for hours to make mamma’s sauce, this one is on me!
Heat broiler to high.
In a small bowl combine spinach, cream cheese, and Parmesan. Mix well and set aside.
Lightly season both sides of chicken with salt and pepper.
Evenly spread 1 teaspoon of Dijon mustard on one side of each chicken cutlet.
Place about 1-2 tablespoons of spinach mixture in the middle of chicken cutlet on top of mustard.
Starting from the short end, roll chicken up tightly and arrange on a baking sheet seam side down.
Place chicken under the broiler until tops are browned and internal temperature of chicken is 160 degrees, approximately 12-15 minutes.
Heat olive oil in sauce pan over medium high heat.
Toss in onions and cook for 1 minute.
Add in garlic and cook an additional minute. Do not let garlic burn.
Pour in crushed tomatoes and stir in basil and parsley. Cook for 2-3 more minutes.
Turn off heat and finish sauce with lemon zest. Taste. Season with salt and pepper as desired.
Keep sauce warm on stove until chicken is ready.
To serve, spoon tomato sauce over chicken. Garnish with any remaining basil, parsley, or Parmesan.
Serving Size 1 chicken breast
Servings 8